Posted on 01/22/2024 9:10:43 PM PST by ConservativeMind
A team has discovered that a diet containing wheat can increase the severity of multiple sclerosis (MS). This is due to the amylase trypsin inhibitors (ATI), natural proteins in wheat, while the gluten proteins did not influence the inflammatory reaction.
The studies confirm that diet and gut health can influence the course of chronic inflammatory diseases, including MS. What is special, is that a specific ingredient can promote this inflammation.
Multiple sclerosis is an autoimmune disease of the central nervous system.
Amylase trypsin inhibitors (ATI) are natural proteins found in cereals such as wheat, barley and rye.
As the scientists have discovered, the ATI proteins promote existing inflammatory processes in organs such as the liver or lungs and, what's new, even in the central nervous system. As a result, ATI proteins can exacerbate symptoms of MS.
The team's initial study in an animal model showed that a diet containing 25% wheat markedly worsened the symptoms of MS compared to an otherwise identical but wheat-free diet. These results could also be reproduced with a minimal amount of ATI proteins (0.15% of the feed weight), but not with a large amount of gluten proteins (5% of the feed weight).
The team was then able to confirm the results from the animal model in a clinical pilot study. Patients with moderately severe, mildly active MS took part in this study. One study group followed a wheat-reduced diet for three months, while the other group continued their wheat-containing diet.
After three months, the groups switched to the other diet for a further three months. The MS patients reported significantly less pain during the wheat-free diet. Fewer inflammatory immune cells were also measured in their blood.
"Our studies show a wheat-free diet can reduce the severity of MS and other inflammatory diseases," says Professor Schuppan.
(Excerpt) Read more at medicalxpress.com ...
I would suggest those are primarily in the carbohydrate portion of wheat.
“I would suggest those are primarily in the carbohydrate portion of wheat.”
Yep, the Bad Boy of Macronutrients, Carbs, strikes again...
A wheat-free diet lowers your cholesterol to normal.
I read that in the book, “Wheat Belly” by William Davis, MD.
Stopped eating wheat and LDL normal within two months. I now only eat BFree Seed Bread, made entirely with seeds. Delish. Hard to find though, Natural Grocer has it, and they. have many stores throughout the US. My city has two.
Thank you for sharing this. I was able to pass it on to someone with MS.
My friend’s wife just died of MS. I’ve been trying to get him to stop eating wheat for other reasons, but he somehow can’t be convinced. No Clue re nutrition.
My wife is a retired nurse and taught nutrition classes to people with weight and health problems for many years. When we were out and about people used to come up to her all the time thanking her for helping them to change their lives.
She and I both eat bread regularly as our ancestors have been doing for hundreds of years. That is right... wheat has been a staple in the diets of Westerners for hundreds of years. Your irrational belief that wheat is the root of all dietary evil demonstrates that you are the one who has “No Clue re nutrition”.
The people we know who have excluded all wheat products from their diets tend to be less healthy than those who practice moderation in all things. If you eat too much wheat, too much rice, too many beans, too much corn, too much fat, too much protein, too much sugar, too much meat, too much fruit, even too many vegetables or drink too much alcohol there will be consequences. Even drinking too much water, or breathing air with too much oxygen can be bad for you. Moderation in all things is one of the only simple and effective tenets when it comes to nutrition. Variety is not only the spice in life it is one of the keys to good nutrition and a healthier gut microbiome.
I am glad that your friend has enough sense to not take your advice.
Chocolate insulin
https://www.wnd.com/2024/01/revolutionary-chocolate-insulin-replace-needles-diabetes-treatment/
“My friend’s wife just died of MS. I’ve been trying to get him to stop eating wheat...”
Sadly, what people don’t realize is that today’s wheat is FAR DIFFERENT than the wheat of even 2 generations ago and, in fact, the obesity/diabetes epidemic almost exactly matches the timeline of dwarf wheat adoption by virtually all of the world.
https://en.wikipedia.org/wiki/Norman_Borlaug
GMOing basic foods then soak them in agent orange spin-offs what could possibly go wrong?
Wheat, and other grains, is responsible for many of humanity’s ills.............
Is it the wheat or the seed/nut oils that are in EVERY processed wheat product?
Is it the wheat or is it the sugar that is in almost every processed wheat product?
Make your own bread with non-enriched, unbleached flour with no added sugar or oil.
They specifically found the problem - amylase trypsin inhibitors (ATI) - are in the non-gluten portion of wheat.
Wheat gluten did not affect it, but amylase trypsin inhibitors, did.
~~~~~
You and this study overlook the fact that wheat gluten provides the delivery system for the other harmful ingredients like ATI found in wheat.
Gluten attacks the intestinal lining, making it porous enough to pass intestinal lumen into the lymph surrounding the intestines. Then gluten attacks the vagus nerve which travels from there through the fourth ventricle into the brain. The vagus nerve flow defeats the blood-brain barrier for all of wheat’s ingredients to do their work.
The people we know who have excluded all wheat products from their diets tend to be less healthy
~~~~~
1. N=1. Biased and anecdotal.
2. Cause vs effect. Which came first, the unhealthiness or the wheat abstinence? I’m saying they became unhealthy from eating wheat until proven otherwise.
OK, I will revise my statement to make it a more general in scope.. People and societies who base their life choices on assumptions that have little if any basis in reality tend to do poorly compared to those which base their life choices on common sense and empirical evidence.
Your belief system is based on crap that has been foisted on an unsuspecting public for reasons that have little if any concern for the wellbeing of others. It is along the same lines as those who have been caught up in the pseudo-science of the “global warming” scam.
It is the refining process that tends to reduce many of the benefits associated with consuming whole grains including wheat. I have little hope of changing your point of view however because you have internalized your nutritional beliefs to the point that they have taken on a significance to you than resembles religion.
I am sharing my observation with you because you expressed frustration that your friend has been ignoring your advice. He is either too polite to share his reasoning or he has correctly deduced that a discussion with you on this subject would be a hopeless waste of time which would likely cause needless animosity between the two of you. No one cares if you avoid eating wheat products, they just don't want to bother discussing it with someone whose ability to use reason and observation has been severely compromised.
Here are a couple of quotes for you from authoritative sources that try to help people make good nutritional choices.
“The consumption of whole grains has long been associated with reduced all-cause mortality, mainly by reducing the risk of overweight and obesity, type 2 diabetes, cardiovascular disease (CVD) and, possibly, colorectal cancer, in diverse populations [1,2,3]. The consumption of whole grains as part of a healthy dietary pattern has been widely supported by a number of nutrition organizations [4,5]. These beneficial effects are predominately ascribed to the composition of whole grains, which are reported to contain relatively high levels of potentially health-promoting compounds such as dietary fiber, resistant starch, and oligosaccharides. In addition, the majority of whole grains are also rich in several different antioxidants, including phenolic compounds and minerals as well as some other constituents such as phytates, phytoestrogens (lignan, plant stanols and sterols), B-vitamins and vitamin E [6,7]. Interestingly, the majority of these bioactives are removed during refining and cereal processing, with the final product containing significantly lower levels of these compounds [8]. Cereals, including oats, whole wheat, rye and millet are main sources of whole grains, which are associated with beneficial health outcomes across different age groups [9,10,11]. Due to their bioactive compounds and their effect on human health, high whole grain consumption is considered to promote disease prevention [1,2,6]. To date, several studies have attempted to investigate the relationship between whole grain consumption and various health outcomes [1,2,12,13]. Actually, according to a recent meta-analysis, consuming two to three servings of whole grains per day was associated with a 21% lower risk for cardiovascular events compared to a low daily consumption [14].”
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6627753/
“Wheat is not bad for most people.”
“Wheat is a good source of fiber, essential vitamins, and minerals. Eating both refined and unrefined whole wheat is not bad for health but whole wheat is healthier because all the nutrients are intact. Gluten-containing foods like wheat, rye, and barley are essential for good health. Gluten is a protein present in wheat, which has recently caused some people to avoid eating wheat and other grains. However, gluten is not harmful except for a small percent of the population with conditions like celiac disease, inflammatory bowel syndrome (IBS), or gluten allergy and people who cannot tolerate gluten and must eradicate it from their diet to reduce abdominal pain and other symptoms associated with their condition.”
https://www.medicinenet.com/is_eating_wheat_bad_for_you/article.htm
From John Hopkins,
“We, as humans, have consumed gluten for as long as people have been making bread. For centuries, foods with gluten have been providing people with protein, soluble fiber and nutrients.” Gluten in itself, especially gluten found in whole grains, is not bad for healthy people whose bodies can tolerate it.”
Wrong. Like a large portion of Americans I have American Indian bloodlines. A large portion of my ancestors didn’t even know what wheat was, much less ate it. My family lines have been decimated by the European wheat diet.
Besides this there is research to indicate that the great plagues of Europe were facilitated and exacerbated by the Holy Roman empire’s communal grain stores. Research at European mental hospitals has shown marked improvement on gluten-free diets. Evidence is growing.
Obviously, there are other factors in play with the “obesity/diabetes epidemic” besides “dwarf wheat” adoption and consumption. Inactive lifestyles, and over consumption of fast food and junk food products are closely associated with obesity... This has little to do with whether the wheat is coming from plants that have been bred to be hardier with much higher crop yields. Without more efficient crops there would not be enough food in the world to avoid devastating famine.
https://www.scientificamerican.com/article/the-truth-about-genetically-modified-food/
Then we actually do have something in common. I typically do not mention it here, but I am very proud of my great Uncle Gilbert who was a Native American survivor of the attack on Pearl Harbor.
Your revisionists history is amusing, but of course has little association with reality.
You might be interested in the following article:
Food Diversity and Indigenous Food Systems to Combat Diet-Linked Chronic Diseases
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7101483/
The Native American diet was far more diverse than you seem to imagine. Of course, before Europeans arrived the typical life span was around 35 years. So their longevity, may not be the best argument for a more traditional diet.
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